Scallops with Veggies & Tomato Basil Couscous

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 446.0
  • Total Fat: 8.0 g
  • Cholesterol: 36.5 mg
  • Sodium: 979.1 mg
  • Total Carbs: 64.9 g
  • Dietary Fiber: 8.9 g
  • Protein: 26.1 g

View full nutritional breakdown of Scallops with Veggies & Tomato Basil Couscous calories by ingredient
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You can make this without the Scallops and it would probably be just as yummy. You can make this without the Scallops and it would probably be just as yummy.
Number of Servings: 2


    1/2 Cup Couscous (dry)
    1 Can Tomato Basil Soup
    1/4 Small Onion
    2 small cloves Garlic
    1 TBSP Lt Olive Oil
    1-1/3 Cups steamed Vegetables
    4 Oz small scallops.


Add 1/2 Can of soup to small sauce pan on Low-to-Medium Heat. When bubbling add 1/2 cup dry couscous. Cover and simmer for two minutes (or until it absorbs all of the liquid). Set aside covered for at least 5 minutes.

In non-reactive frying pan on low-to-medium heat, add olive oil. Rough dice 1/4 small onion and add to heated oil. Small dice garlic and add. Simmer for only a minute or two. Add 4oz of small scallops and cook for two minutes.
Add steamed vegetables and other half of the soup. Heat for just a couple more minutes until everything is hot.

Fluff Couscous and divide between two plates. Make a small well in the center and divide the Scallop Veggie Soup mixture.

Makes two servings.


Number of Servings: 2

Recipe submitted by SparkPeople user GEOCPENGUIN.

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